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Jamaican Chocolate and Coconut Cake Recipe

Jamaican Chocolate Coconut Cake Recipe
2 cups all-purpose flour 
2 cups granulated sugar 
teaspoon salt 
cup margarine 
cup shortening 
cup baking Jamaican cocoa, unsweetened 
cup buttermilk 
1 teaspoon baking soda 
2 eggs, lightly beaten 
1 teaspoon vanilla extract 
cup margarine, room temperature 
cup baking Jamaican cocoa, unsweetened 
6 tablespoons milk 
1 pound (1 box) confectioners' sugar
1 teaspoon vanilla extract 
2 cups flaked Jamaican coconut 
1. Preheat oven to 350. Grease and flour a baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine cup margarine, shortening, cup cocoa, and 1 cup water and bring to a boil.
2. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan.
3. Bake for 40 to 45 minutes, or until Jamaican cake springs back when lightly touched with finger. Make icing while cake is baking. 
4. For icing, combine margarine, Jamaican cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth.
5. Stir in Jamaican coconut. Spread over hot Jamaican cake right out of the oven.
6. Cool frosted Jamaican coconut chocolate cake in pan on a rack


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